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Cooking Teacher

Pasta Alla Pugliese

I learned this recipe when I was traveling in Puglia. Loaded with antioxidants, vitamins and nutrients like folate, this dish will be on your table all the time and you’ll rest easy knowing everyone is well-fed…and they will love every bite.

Ingredient List: 

Extra virgin olive oil
1 long hot pepper, minced
2-3 cloves fresh garlic, crushed
2 small Italian eggplants, diced
1 cup diced canned tomatoes
4 ounces pitted black olives
5-6 sprigs fresh parsley, coarsely chopped
5-6 sprigs fresh basil, coarsely chopped
Sea salt
Cracked black pepper
1 pound whole-wheat or semolina orecchiette, cooked al dente, about 8-9 minutes

Step By Step Instructions: 
Start a large pot of water boiling, with a generous pinch of salt and a drizzle of oil.
 
Place about ¼ cup oil, pepper, and garlic in a deep skillet over medium heat. Sauté until garlic is lightly golden, about 3 minutes. Stir in eggplant, and a pinch of salt and sauté for 2 minutes. (You may need to add a touch of oil, as the eggplant soaks it up). Stir in tomatoes, olives, parsley, basil (reserving about 1 teaspoon of each for garnish), and salt and pepper to taste. Simmer for about 8 minutes.
 
While the sauce simmers, cook pasta al dente, about 8–9 minutes. Using a slotted spoon, transfer pasta to the skillet with the sauce and stir gently to combine. Serve hot, garnished with a bit more fresh parsley and basil.